contact info:
To register or for more information, please contact Matt Gordon at mattg@tryonfarm.org or call 503.245.3847.

Work-trade may be available.

Description:
We'll make breakfast, lunch, dinner, and snacks while working with participants on sample menus and recipe conversions, all in time for Thanksgiving meal planning! We will cover substitutions for "problem ingredients" (allergies & health), moral diets (vegan etc), and adapting recipes to use local ingredients. Transforming raw materials into delicious food is a kind of magic; transforming unusual ingredients into comfort food -- or spectacular treats -- is a fine art. Breakfast, lunch, and dinner will be included along with nutritional information.

Taught by Ernie Wisner and Erica Ritter. Ernie’s relevant experience includes cooking for 30+ people at weeklong workshops in Coquille, Oregon: vegan and vegetarian meals based on good ol-fashioned Fanny Farmer recipes; fresh seafood and meat alternatives; and handling allergies, enzyme deficiencies, and special diets of many kinds. Erica's relevant experience includes research and development on OMSI's "Chemistry of Food" curriculum, and working with international recipes using metric and weight conversions.

TLC Farm Info:
Tryon Life Community Farm is a 7-acre non-profit sustainability education center in SW Portland on the edge of Tryon Creek State Natural Area. TLC Farm grows community learning in Portland while preserving common green space, restoring native ecosystems, and demonstrating sustainable urban density living. More info at www.tryonfarm.org or 503-245-3847.